Punjab’s saag is a winter staple in Northern India. Here’s a step-by-step guide to making Punjabi saag at home.

Tony Tan has been cooking, eating, teaching and writing about the foods of Asia for more than four decades.

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Dry roast all the spice seeds in a frying pan or a kadhai, over low heat, stirring all the time. Take off heat, cool and ...

Transfer the saag to a pot on the stovetop over medium-low heat. To thicken the saag, mix in 2 tablespoons of maize flour.

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